Spring is finally here and what is more spring-like than Parsley. Even on the seder plate we have the Karpas, the parsley, to remind us of spring. This aromatic herb blends well with lemon and garlic, and when chicken is coated and rubbed with these ingredients, it is succulent and absolutely delicious. This recipe is quick and easy and it really is worth doing.
Oven Roasted Chicken With Parsley, Garlic and Lemon
1 Whole Fryer Cut-Ups
Juice of 2 lemons
1/2 cup finely chopped parsley
2 cloves garlic finely chopped
1/4 cup olive oil
Sal and Pepper
Place cut up chicken pieces in a baking dish that can also be put in fridge.
Season it well with salt and pepper.
Combine all other ingredients together. Lift the skin on the breast and thigh pieces and spoon some of the mix under the skin.
Spoon the remaining mix over the chicken.
Cover and place in fridge to marinade for a few hours or over night.
Bake at 350°F for about an hour and 15 minutes or until chicken is brown and cooked through.
Remove from oven and cover with foil. Let it stand for about 10 minutes to allow juices to settle and reenter chicken. Serve with vegetables and salads of your choice.